Foodservice Organizations
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Foodservice Organizations
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Author : Mary B. Gregoire
language : en
Publisher:
Release Date : 2017
Foodservice Organizations written by Mary B. Gregoire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Food service management categories.
For all dietetic and foodservice management courses covering topics such as procurement, financial management, quantity food production, human resource management, and leadership. Harnesses a unique systems model to explain and understand foodservice management Applicable to a wide range of courses, including food production, management, leadership, and human resource management, this Ninth Edition of Foodservice Organizations: A Managerial and Systems Approach continues to use its unique system model as a guiding framework for understanding foodservice management. Originally developed by Dr. Allene Vaden, the foodservice systems model remains innovative and has withstood the test of time. With its detailed discussion concerning how to transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability, the basic principles of the text are applicable to a wide variety of programs. Within the text, theory and empirical research are seamlessly blended with practice and practical applications. The Ninth Edition includes updated and revised information on sustainable practices, process improvement, strategic management, leadership development, food safety, and current trends.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Prentice Hall
Release Date : 2004
Foodservice Organizations written by Marian C. Spears and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Cateringindustri categories.
For junior/senior and graduate-level courses in Introduction to Food and Beverage Operations and Foodservice Organization and Management. Completely revised and updated, this popular text presents a comprehensive portrait of managing commercial and on-site foodservice operations. Emphasizing a "real-world" focus using the foodservice systems model as the guiding framework, the Fifth Edition boasts a new four-part organization: Part I explores the concepts of the foodservice systems model in-depth; Part II probes the functional subsystems of the transformation process procurement, production, distribution and service, safety, sanitation, and maintenance; Part III discusses management functions and linking processes, including information on leadership, decision-making, communication and marketing; Part IV concentrates on outputs of the system, and includes methods for evaluating the effectiveness of the system outputs. With a host of pedagogical aids and study resources, this text provides a solid balance of theory and practice that serves the needs of both students and instructors.
Foodservice Organizations
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Author : Mary Gregoire
language : en
Publisher: Pearson Higher Ed
Release Date : 2012-06-20
Foodservice Organizations written by Mary Gregoire and has been published by Pearson Higher Ed this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-06-20 with Technology & Engineering categories.
This is the eBook of the printed book and may not include any media, website access codes, or print supplements that may come packaged with the bound book. Organized around the well-proven foodservice systems model, FOOD SERVICE ORGANIZATIONS: A MANAGERIAL AND SYSTEMS APPROACH, 8/e provides detailed and current information on how managers can optimally transform human, material, facility, and operational inputs into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. Blending theory and practice, it gives foodservice managers a strong empirical base for managing operations. After thoroughly introducing the model, it presents in-depth coverage of each functional subsystem: procurement, production, distribution, service, safety, sanitation, and maintenance. Next, readers master today’s most relevant leadership, communication, decision making, HR, financial, and marketing techniques. The book concludes with a full section on system outputs, including methods for evaluating them. This edition adds new coverage of sustainability; updated information on energy management and food safety; expanded coverage of marketing and globalization; and the latest dietary guidelines.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Prentice Hall
Release Date : 2007
Foodservice Organizations written by Marian C. Spears and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Food service management categories.
Presents a comprehensive portrait of how to manage commercial and on-site foodservice operations effectively and efficiently in the 21 st century. Using the foodservice systems model as a guide, it shows managers how to transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability. This edition continues its legacy of sound theory and real-world focus, and offers new insights on food safety, the Food Code 2005, foodservice layout and design, process improvement and leadership techniques that will lead to managerial success. New Topics: Includes the latest topics impacting foodservice managers such as: Process improvement and measurement of quality, Foodservice layout and design, HACCP, food safety, and the Food Code 2005, Current theories in management and leadership, Diversity in the workforce and cross-cultural communication, Management of financial resources. Offers the latest techniques for measuring and improving quality within the foodservice system. Demonstrates how layout and design impacts food preparation and output. Extensive and up-to-date information on food safety. Managers of foodservice.
Foodservice Organizations
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Author : Spears
language : en
Publisher:
Release Date : 2003-12
Foodservice Organizations written by Spears and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-12 with categories.
Foodservice Organizations
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Author : Marian C. Spears
language : en
Publisher: Simon & Schuster Books For Young Readers
Release Date : 1985
Foodservice Organizations written by Marian C. Spears and has been published by Simon & Schuster Books For Young Readers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1985 with Food service management categories.
West Wood S Introduction To Foodservice
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Author : June Payne-Palacio
language : en
Publisher: Prentice Hall
Release Date : 1997
West Wood S Introduction To Foodservice written by June Payne-Palacio and has been published by Prentice Hall this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Food service management categories.
Presents the basic principles of foodservice management, which can be applied to all types of foodservice organizations. Reflects the impact of current social, economic, technological and political factors on foodservice operations. The book is divided into four major parts: part 1 gives a chronological review of the history of foodservice organizations and describes types of current foodservice operations; part 2 contains a chapter on food safety and a function-by-function description of a foodservice operation; part 3 focuses on the maintenance and design of the operational facilities; and part 4 covers the design and management of organizations, contains a comprehensive chapter on human resource management, and includes chapters on professional qualities such as administrative leadership and skills, including work improvement, financial management, and marketing. New to this edition is a chapter on food safety, which emphasizes the responsibility of the food service manager in assuring safe food and offers specific, practical guidelines on how to design a facility-specific HACCP system; and a chapter on facilities management, which addresses energy and water conservation and provides guidance on solid waste management. The chapter on designing and managing the organization has been revised to include current theory and practical applications of quality management, including Total Quality Management and Performance Improvement.
Foodservice Organizations
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Author : Mary B Gregoire
language : en
Publisher:
Release Date : 2024
Foodservice Organizations written by Mary B Gregoire and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024 with Business & Economics categories.
"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter provides detailed information on how managers can efficiently and effectively transform the human, material, facility, and operational inputs of the system into outputs of meals, customer satisfaction, employee satisfaction, and financial accountability"--
Human Resources In The Foodservice Industry
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Author : Dennis Reynolds
language : en
Publisher: CRC Press
Release Date : 2007-05-31
Human Resources In The Foodservice Industry written by Dennis Reynolds and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007-05-31 with Business & Economics categories.
Get up-to-date research and innovative management strategies Organizational behavior and human resource management are fundamental aspects in the profitability of any foodservice business. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches examines the latest research critical in understanding individual behavior and group dynamics. This resource provides researchers and practitioners with a clear view of human capital in a competitive global marketplace—with various possible managerial solutions to increase efficiency, employee and consumer satisfaction, and organizational success. Experts from around the world and diverse backgrounds discuss up-to-date empirical research, unique insights, and effective management strategies. As people across the country continue to spend more and more of their food dollars outside of the home every year, foodservice businesses must adapt to evolving consumer behavior and control the management of expenditures—including human resources—to be profitable. Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches discusses in detail this essential part of managing organizational strategy in foodservice operations. From macro perspectives and the effects of globalization to approaches to managing a diverse workforce, this unique text examines the data, the strategies, and the theories to best help your people become more productive while making foodservice businesses profitable. The book contains extensive references and several figures, tables, and charts to clearly illustrate ideas. Topics in Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches include: a theoretical framework for management development for chain restaurant operations the legal, business, and ethical issues in setting language policies for personnel language barriers—and the impact on job satisfaction, performance, and turnover increasing performance to better monitor food temperature the efficacy of restaurant sales incentives cultural differences in collaborative ventures four mechanisms to spur employees to provide better customer service an empirical study on restaurant cooks’ locus of control, job satisfaction, work stress, and turnover intentions the perceptions of quick-service-restaurant managers regarding older workers comparison study of intern experiences in the United Kingdom and India Human Resources in the Foodservice Industry: Organizational Behavior Management Approaches is an insightful resource for researchers, practitioners of all types, educators, and students.
Human Resources Management Bibliography
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Author : Suzanne Davis Koury
language : en
Publisher: Academy of Nutrition and Dietetics
Release Date : 1987
Human Resources Management Bibliography written by Suzanne Davis Koury and has been published by Academy of Nutrition and Dietetics this book supported file pdf, txt, epub, kindle and other format this book has been release on 1987 with Reference categories.